Pineapple Chicken Curry

A fast, easy, one-dish meal that is full of flavor.

This simple chicken curry is bursting with flavor, and it is one of my fastest meals. You can have this on the table in a half hour with one pan to wash when you’re done.

About the Ingredients:

I like to use chicken breast or tenders for this dish. These cuts of meat are fast and easy to cut into small chunks, which will help you get dinner on the table as fast as possible.

Diced chicken breast is the cut of meat I prefer for this dish

The red bell pepper adds a pop of color and a pleasant taste that compliments the sweet pineapple and savory chicken. Often, I like to use orange or yellow bell peppers as well.

The pineapple gives this dish a juicy pop of sweetness that completes my favorite flavor profile: salty with a touch of sweet.

The pineapple juice in this recipe comes straight out of the can. It is the juice that is left after removing the pineapple from the can, so don’t throw this juice out!

The yellow curry powder gives a bold rich flavor that is distinct and pleasant. Yellow curries can differ, but this might add a touch of spiciness to your dish. It is a minimal level of spiciness, and I’ve fed it to all of my babies and toddlers without complaint. Everyone in my family likes this meal, but only a couple of our family members enjoy spicy food. They like to put red pepper flakes on their curry to increase the spiciness.

The honey takes this dish to a new level. The addition of honey compliments the sweetness of the pineapple and contrasts perfectly with the savory chicken and peppers. It is perfection!

The cornstarch thickens the sauce so that it coats your ingredients perfectly.

This is how your dish should look when it is ready to eat


3 chicken breasts (diced into 1/2 inch to 1 inch pieces)

Coconut oil

1 large red bell pepper (diced in 1 in pieces)

1 15oz can pineapple (save juice separately)

2 tsp yellow curry powder

2 Tbsp honey

1 Tbsp cornstarch

Salt to taste

Red pepper flakes (optional)

Cut chicken breasts into pieces. Heat coconut oil in a pan and place meat into the pan. Salt the chicken generously. Cook until pink color is gone, flipping the chicken to cook all sides.

Add diced bell pepper and cook for 3-4 minutes to soften. Add the canned pineapple, reserving the juice in a bowl. Let cook for about 5 minutes while you mix up the sauce.

To make the sauce, mix pineapple juice, curry powder, honey, and corn starch with a whisk.

Add the sauce to the chicken, peppers, and pineapple. Cover the pan and simmer for about 5 minutes to thicken the sauce. After the sauce has thickened, taste the sauce and add salt as desired. The flavor should be a perfect balance of sweet and savory.

This dish is best served with rice or naan bread. To add spiciness, sprinkle with red pepper flakes.